Thursday, March 25, 2010


2 cups sugar
1 1/2 cups water
2 tablespoons honey
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 lbs of a mixture of walnuts and pistachios, finely chopped
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 1/2 lbs of phyllo dough, completely thawed
2 sticks of butter, melted
  1. Move your oven rack to the lower middle position and preheat the oven to 300°. Grease a 9x13 in baking dish
  2. Combine the water and 2 cups of the sugar in a large non-stick saucepan and bring to a boil. Reduce to a simmer and add the honey, lemon juice, cinnamon and cloves. Simmer for 15 minutes or until the mixture thickens. Remove from heat and set aside.
  3. In a mixing bowl combine the nuts, sugar, ground cinnamon and cloves and set aside.
  4. Unroll the phyllo dough, set aside 8 layers for the top of the baklava. BUT be sure to keep them layers completely covered with wax paper and rolled up until you need them. Take a layer of dough and brush it will melted butter. Place this in the 9x13 baking sheet. Repeat this 7 more time, until you have a total of 8 layers for the base of your baklava. Remember each piece of phyllo dough must be brushed with melted butter. Cover this phyllo dough base with some of your nut mixture. Cover this with 3 butter sheets of phyllo dough. Continue in this manner until the nut mixture is gone, being sure to end with a layer of nuts. So, BASE, NUTS, 3 PHYLLO LAYERS, NUTS, 3 PHYLLO LAYERS, NUTS, 3 PHYLLO LAYERS, NUTS and stop. On top of that last layer of nuts you will not use those 8 layer of phyllo that you set aside at the beginning. Be sure to brush each on of those layers with melted butter.
  5. Pre-cut the baklava into a diamond shape pattern and bake for 1 1/4 hours or until golden brown. Remove from oven, and pour the syrup mixture over the top. Cool and serve.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.